Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Raw potato with skins, diced 1/4 c Butter
-fine 3/4 c Chicken broth
1/2 c Onions, diced 2 tb Lemon juice
1 c Beets, diced 2 tb Parsley or chives,
2 c Cabbage, slivered (Chinese -scissor-snipped
-cabbage is acceptable)

Cook potato over low heat in a small amount of water until soft.
Meanwhile, cook remaining vegetables over low heat in butter with a
small amount of water until soft. When potatoes are cooked, add
chicken broth and simmer until warmed. Puree this mixture at low
speed in blender. Add potato puree and lemon juice to vegetable
mixture, reheat, and serve. Garnish with snipped herbs. Serves two.

NOTE: Candida patients should limit themsleves to one serving of this
soup and omit beans and grains from the same meal.

Origin: The Candida Albicans Yeast-Free Cookbook, Shared by: Sharon
Stevens, May/1994.
From: Sharon Stevens Date: 04-03-95 (164) Fido: Home
Co

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